A success? Yes! But practice makes perfect.
My first attempt was not good. At first, it was inedible - so I stuck them back in the pot for another 45 minutes. We filled up on brie, chevre, hot french bread and coppa, as suspected. It was almost 10 o'clock at night before we actually got to eat the artichokes. They were edible but the wait sucked the joy out of it.
Later that night we tried 150 calorie per serving tiramisu. Don't try this at home, kids. It was a chaotic mess. From the get-go I knew it wasn't going to turn out well, but I pressed on to the very end and even served it after our artichokes. Despite the approval of the flavor from my dinner companions, I threw out the leftovers. The moral of the story: Tiramisu is best left to full calorie deliciousness. And probably home made lady fingers.
Two days later, I made artichokes again. This time I started them in the morning and by late afternoon, they were fit to eat. And they were awesome! If you want to try making them, my advice is give them lots of time!
Here is the recipe for the dip I served them with.
In other food related news, Brandon bought a Bubba Keg. This is a big deal. He has become something of a meat master and the purchase of the Bubba only makes his skills more apparent. You know, when you have better equipment, you make a better product. Now that he's mastered the fried turkey, I'd like him to smoke one.
At present, I am trying to use up some baby bella mushrooms I picked up at Costco. Any ideas? We love mushrooms but I don't always have this many lying around the house!
6 comments:
Yeah, rich desserts are best left rich usually.
Almond saffron dip, yum.
I love mushrooms, unfortunately nobody else in the house does. I'd saute them with some sweet onions and put them on everything. I'm sure you'll come up with something better.
The Saffron dip sounds to die for. And the mushrooms? I've starting my kids early eating them loaded up with butter.
Oh! I've been looking for this post! I can't wait to try your recipe, but I'll have to wait until my sisters are visiting-they're the only ones who appreciate veggies the way I do-lol! As for your baby mushrooms, you could make my famous Chicken Marsala! (Okay, it's only famous among family members, but still...) You'll need: Enough boneless, skinless ckn breasts to feed your fam, flour, pepper,(preferably kosher)salt, virgin olive oil, butter, vegetable or ckn stock and sweet marsala wine (the real stuff-not the cooking wine) and, of course, mushrooms!
Cut the ckn breasts in half and pound each half flat with the back of your frying pan or a meat tenderizer. Mix a few cups of the flour with a good amount of salt and pepper and then dredge the ckn in it, shaking off excess. Fry the ckn in a few TBS's of olive oil until browned on both sides and move ckn to a plate until later. Add a little more oil to your pan and saute your mushrooms until softened and glossy. Add a cup of marsala wine to the pan and bring to a boil for a few minutes to burn off the alcohol. Then add one cup of whichever stock you chose, as well as a few pats of butter. Stir well, being sure to scrape the bottom of the pan to get all of the yumminess into your sauce. Let the sauce simmer for 5-7 minutes to reduce. Add ckn back into the pan (along with a few more pats of butter) and cook ust until ckn is re-heated through. Serve over jasmine rice and manga! :)
My aunt made us artichokes when I was a kid, and I didn't know how to eat them so I ate the whole leaf instead of taking the good part off with my teeth. I figured it out after chewing on that first leaf and watching my cousins eat them the right way!
Really happy for you on your artichoke success. Now you know you can do anything! : )
When I have extra mushrooms, I make this recipe that is sort of a Paula Deen recipe.."Chicken Georgia". But hers calls for shallots, and mozzerella cheese, and I never have either of those just on hand. But I always have an onion and swiss cheese, and I just love it! Anyway, look that recipe up....it is the BOMB! We were so surprised how delish the combo of butter, shallots (or onion), mushroom and cheese tasted. It has such a wonderful flavor, and SOOOOO easy to make. I like to cut my chicken breasts in half though length ways.
Here's a great link to use for your artichokes. I made 2 of the recipes and they were oh so yummy.
http://www.delallo.com/recipes?filter0=artichokes
I have their 2010 calendar and have tried each monthly recipe. LOVE IT!
Suzanna
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